These would make perfect appetizers or brunch snacks.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings : 24 mini Pão
Difficulty: Medium


1 tbsp. of ground flax seeds
1½ cup of tapioca flour
1 cup of Paris mushrooms, sliced
2/3 cup of unsweetened almond milk
1/3 cup olive oil
2 garlic cloves, crushed
1 tsp. of salt
½ tsp. of dried sage
Pepper to taste


  1. Preheat oven to 400°F, 200°C.
  2. Grease a muffin pan.
  3. In a bowl, mix tapioca flour, salt, pepper, sage, garlic cloves and flax seeds. Reserved.
  4. In another bowl, mix olive oil and almond milk. Incorporate the dry mix into the wet mix. The mixture should be liquid but creamy.
  5. Pour the batter into the prepared pan.
  6. Bake in the oven for 20 minutes or until the batter has risen and has become a light golden brown.
  7. These muffins are soft on the inside but crunchy on the outside.
  8. ***You can add 2/3 cup of grated Parmesan cheese for a more cheesy flavor.